Easy Vegan Orange Chocolate Pancakes (Gluten-free)

紮實純素橙香巧克力鬆餅 (無麩質) Vegan Orange Chocolate Pancakes

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Slightly bittersweet chocolate flavour with a hint of orange fragrance, these orange chocolate pancakes are here for your blue/busy morning. They are gluten-free, vegan, and freezer-friendly, aka great for meal prep!

紮實純素橙香巧克力鬆餅 (無麩質) Vegan Orange Chocolate Pancakes

Pancakes are one of the things I like to enjoy fresh as well as pre-make. That’s why when I got way too busy to have time to make breakfast in the morning, I would make some pancakes as my go-to “Plan B” if I need something quick but still enjoyable.

And, as you might already know, I love chocolate. So why not make some chocolate pancakes with a hint of orange note to make our day better?

These orange chocolate pancakes are:

  • Vegan, no animal products involved
  • Gluten-free, mainly made with oat flour
  • Slightly bitter-sweet with a hint of orange fragrance
  • Firmer texture, which makes me feel more satisfied
  • Perfect for meal-prep/make-ahead breakfast

Watch How to Make It:

Ingredients You Need

  • Soy milk: Both sweetened and unsweetened can work. Here I personally like to use sweetened soya milk in the UK because it tastes way much better than its unsweetened counterpart.
  • Apple cider vinegar: You can also use lemon juice.
  • Oat flour: I really like to use oat flour in pancake recipes because it gives out a sweet undertone.
  • Cacao powder: Here I strongly recommend using cacao powder instead of cocoa powder (which is usually made for baking) since cacao powder tastes better and more delicate, at least in my opinion.
  • Baking powder: We need something to make these pancakes a bit fluffy. That’s the time when baking powder comes in.
  • Salt: As usual, just a pinch of salt will do.
  • Orange: Especially only the zest of orange. It’s very important to use the fresh orange zest for this recipe.
  • Maple syrup: I don’t think I need to explain why maple syrup appears in a pancake recipe, right?
  • Pure vanilla extract: A hint of vanilla will make these pancakes taste chocolate-ier. (Is this a word? Anyway, you know what I mean.)
紮實純素橙香巧克力鬆餅 (無麩質) Vegan Orange Chocolate Pancakes

How to Make Vegan Orange Chocolate Pancakes

These pancakes are very easy to put together, especially since it’s very close to being a 1-bowl recipe.

  • First, add the apple cider vinegar/lemon juice to the soy milk to create our “buttermilk”. Mix and let it sit for a few minutes while we mix other ingredients.
  • In a big bowl, add the oat flour, cacao powder, baking powder, salt, and orange zest. Whisk them together.
  • Add the maple syrup and vanilla extract to the soy milk mixture. Give them a mix.
  • Pour the wet mixture into the oat flour mixture. Whisk until no flour can be seen.
  • Place a non-stick frying pan over medium heat. Once the pan is hot, scoop about 1 heaping tablespoon of the pancake mixture and drop it into the pan. Create more pancakes using the same method if your pan is big enough for more. This recipe makes about 6 small pancakes or 3 regular size pancakes.
  • Cook the first side for 3~4 minutes. Once you notice the bottom side is fully cooked and not sticky, flip to cook the other side for another 1~2 minutes. Then transfer the pancakes to the serving plate.

Plate it out with any toppings you like. I add some banana slices, maple syrup, cacao nibs, and more orange zest. Enjoy!

紮實純素橙香巧克力鬆餅 (無麩質) Vegan Orange Chocolate Pancakes

How to Store Vegan Orange Chocolate Pancakes

These pancakes are totally freezer-friendly. You can put them in a freezer bag with some parchment paper inserted between each pancake to prevent sticking and freeze them for up to 3 weeks. But I would personally suggest finishing them within 1 week because they will taste better this way.

Questions You Might Have

I don’t have cacao powder, can I use cocoa powder instead?

Technically, yes, you can, it will still work. But just keep in mind that the flavour of the cacao powder/cocoa powder you use will be the main profile of the pancakes.

Are there other substitutions for soy milk/soya milk?

In my personal experience, soy milk makes the best pancakes. But if you’re allergic to soy or have other conditions that limit your soy intake, I would suggest using oat milk or nut milk like hazelnut milk instead.

What’s the texture of these pancakes?

These pancakes are on the firm side, which means they are not as fluffy as the traditional American pancakes. If you prefer the fluffier, soft texture, you can try the other pancake recipe I’ve shared — The Best Vegan Gluten-free Pancakes.

紮實純素橙香巧克力鬆餅 (無麩質) Vegan Orange Chocolate Pancakes

Final Words

That’s it! I hope you will like these orange-tinted chocolate pancakes. They are one of the perfect make-ahead breakfast options if you got busy/lazy sometimes, both of which have happened to me in two weeks.

Let me know if you have any questions or thoughts by commenting down below! Happy brekkie (or whatever they are to you)!

More Vegan Recipes:

Vegan Orange Chocolate Pancakes (Gluten-free)

Slightly bittersweet chocolate flavour with a hint of orange fragrance, these orange chocolate pancakes are here for your blue/busy morning. They are gluten-free, vegan, and freezer-friendly, aka great for meal prep!
Author: Barrel Leaf
Prep Time5 mins
Cook Time10 mins
Total Time15 mins
Course: Breakfast
Cuisine: American, vegan
Keyword: 10 ingredients or less, 30 minutes or less, chocolate, dairy-free, gluten-free, meal prep, pancakes, vegan
Servings: 1 person

Ingredients

  • 60 g soy milk, 1/4 cup
  • 1/4 tsp apple cider vinegar, or lemon juice
  • 45 g oat flour, 1/2 cup
  • 8 g cacao powder, *~1 heaping Tbsp
  • 1 tsp baking powder
  • 1/16 tsp salt
  • zest from 1 orange
  • 21 g maple syrup, 1 Tbsp, plus more to drizzle on top
  • 1/4 tsp vanilla extract
  • 1 sqaure dark chocolate, ~10 g, shredded, optional

Instructions

  • Add the apple cider vinegar to the soy milk. Mix and let it sit for a few minutes while we mix other ingredients.
  • Add the oat flour, cacao powder, baking powder, salt, and orange zest to a big bowl. Whisk them together.
  • Add the maple syrup and vanilla extract to the soy milk mixture. Give them a mix.
  • Pour the wet mixture into the oat flour mixture. Whisk until no flour can be seen.
  • Place a non-stick frying pan over medium heat. Once the pan is hot, scoop about 1 heaping tablespoon of the pancake mixture and drop it into the pan. Create more pancakes using the same method if your pan is big enough for more. This recipe makes about 6 small pancakes or 3 regular size pancakes.
  • Cook the first side for 3~4 minutes. Once you notice the bottom side is cooked and not sticky, flip to cook the other side for another 1~2 minutes. Then transfer the pancakes to the serving plate.
  • Plate it out with any toppings you like. I add some banana slices, maple syrup, cacao nibs, and more orange zest. Enjoy!

Video


Notes

  • *Cacao powder: I recommend using cacao powder because it tastes more delicate and close to real chocolate. But you can also use cocoa powder if that’s what you have. Just try to use the one you love, since the flavour of the cocoa powder you use will be the main profile of these pancakes. 
  • Storage: Let these pancakes cool completely before putting them in a freezer bag or freezer-safe container. Use baking paper to insert between pancakes to prevent sticking.

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